Directions:Heat about an inch of oil in a large cast-iron or heavy bottomed skillet over high heat. Whisk milk and egg together in a medium bowl. Toss chicken in all purpose flour, then milk and egg mixture, then frying flour.Place the chicken in the hot oil and fry until golden brown. Transfer to a rack to cool. Discard the oil.

To serve: Place chicken on plate with waffle. Ladle gravy over chicken. Garnish with fresh parsley.

Creamy Chicken Gravy:

1 cup all-purpose flour

½ pound unsalted butter

2 ounces of wet chicken base

1 tablespoon black pepper

1 tablespoon hot sauce

1 tablespoon Kosher salt

1 cup whole milk

1 cup heavy cream

Heat medium size sauce pan over medium heat. Add butter and let melt, being careful not to brown.Add flour and stir with a whisk until a paste (rue) starts to form, turn heat down to medium low. Add heavy cream and continue to whisk quickly so mixture does not burn. Be sure to scrape sides of sauce pan.Turn heat back up to medium-high heat and add milk slowly. Continue whisking until a smooth texture forms throughout.Add chicken base, salt, pepper and hot sauce and continue whisking for another minute or two. Remove from heat and serve.